Taco stuffed peppers deliver the best of both worlds: bold taco flavor in a wholesome, veggie-packed package. Whether you’re craving an easy weeknight dinner, meal prep staple, or something different for taco night, these stuffed peppers make it happen. The beauty of this recipe lies in its adaptability—you can mix and match proteins, sneak in extra vegetables, and top them however you like. Here, you’ll find everything you need to master this dish, from ingredient notes to storage solutions.
Why Make Taco Stuffed Peppers?
Stuffed peppers transform classic taco ingredients into a satisfying, oven-baked meal, offering something more nourishing than the usual tortillas. What sets this recipe apart is the balance of color, texture, and flavor. Each pepper is filled with a savory blend—lean ground turkey, hearty black beans, corn, and perfectly seasoned rice—then topped with cheese that melts to golden perfection.
Benefits and Appeal
- Nutritious Meal: Each serving packs protein, fiber, and vitamins without feeling heavy.
- Customizable: Works with different fillings and protein options to suit dietary needs.
- Easy Prep & Cleanup: Everything comes together in one skillet and one baking dish.
- Family-Friendly: Kids love the cheesy filling, and adults appreciate the veggie boost.
- Make-Ahead & Freezer Friendly: Prepare peppers ahead to simplify busy evenings.
Ingredients Overview
Fresh ingredients are the secret to bright, satisfying stuffed peppers. Here’s what you’ll need, plus swaps for common dietary preferences:
Main Ingredients
- Bell Peppers – Red, yellow, or orange varieties work best. Their sweetness balances the savory filling.
- Ground Turkey – Lean, mild, and great with taco flavors. Substitute with ground chicken, beef, or plant-based meat.
- Onion and Garlic – Sautéed for an aromatic, savory base.
- Taco Seasoning – Store-bought or homemade, delivers signature Mexican-inspired spices.
- Black Beans – Adds creaminess and extra protein.
- Corn Kernels – Fresh or frozen sweet corn for color and crunch.
- Cooked Brown Rice – Provides bulk and soaks up all the flavors. White rice or quinoa also work well.
- Diced Tomatoes with Green Chiles – For a subtle tang and gentle heat.
- Mexican Blend Cheese – Shredded Monterey Jack and cheddar melt beautifully; any good melting cheese will do.
Toppings (Optional but Recommended)
- Chopped cilantro
- Diced avocado or guacamole
- Sliced green onions
- Salsa or pico de gallo
- Sour cream or Greek yogurt
- Jalapeño slices for heat
Below is a quick reference table to help adjust the dish according to preferences:
| Dietary Need | Swap | Notes |
|---|---|---|
| Vegetarian | Plant-based crumbles | Use more beans or quinoa to replace meat |
| Dairy-Free | Vegan cheese | Omit cheese or use dairy-free alternative |
| Low-Carb | Riced cauliflower | Replace rice with lightly cooked cauliflower |
| Gluten-Free | All ingredients OK | Double-check taco seasoning and canned items |
Step-by-Step Instructions
A little prep makes these taco stuffed peppers simple enough for weeknights—yet showy enough for guests.
1. Prep and Pre-Bake the Peppers
- Preheat the oven to 375°F (190°C).
- Halve bell peppers lengthwise, removing seeds and membranes.
- Arrange pepper halves cut-side up in a 9×13-inch baking dish.
- Bake uncovered for 15–20 minutes. Pre-baking helps them become tender but not mushy.
2. Cook the Filling
- In a large skillet over medium-high heat, add a drizzle of olive oil.
- Cook the ground turkey, breaking it up with a spoon, until no longer pink (about 5–7 minutes).
- Stir in chopped onion and minced garlic; sauté until fragrant and softened, 2–3 minutes.
- Sprinkle over your taco seasoning and stir to coat the meat.
- Mix in black beans, corn, drained diced tomatoes with green chiles, and cooked rice.
- Simmer for several minutes until warmed through. Remove from heat and mix in half the cheese.
3. Fill and Bake
- Spoon the filling evenly into the pre-baked pepper halves, packing each one full.
- Sprinkle remaining cheese over the top of each pepper.
- Cover the baking dish with foil and bake for 30 minutes.
- Uncover and continue baking for 10 more minutes, until cheese is melted and beginning to brown.
4. Garnish and Serve
- Let peppers cool a few minutes before serving.
- Add your favorite taco toppings and serve hot.
Tips for Perfect Taco Stuffed Peppers
Getting stuffed peppers just right isn’t hard, but technique helps elevate them. Here’s how to make every batch a winner:
- Drain Extra Liquid: Pour off any liquid from pre-baked peppers to avoid soggy bottoms.
- Aim for Even Sizing: Use peppers that are roughly the same size so they cook at the same rate.
- Generous Seasoning: Taco flavor shines when you’re bold with seasoning. Don’t skimp.
- Bulk Up Your Filling: Stir in spinach, diced zucchini, or kale for more veggie power.
- Assemble Ahead: Fill peppers up to a day in advance, cover tightly, and bake when needed.
- Leftover Friendly: Extra filling works in wraps, salads, or as a dip with chips.
Storage and Freezing Guide
These stuffed peppers keep beautifully for easy lunches and leftovers.
To Store
- Cool completely, then transfer peppers to an airtight container.
- Refrigerate for up to 4 days.
To Freeze
- Wrap each cooled, baked (or unbaked) pepper tightly in plastic or foil.
- Pack them in a freezer-safe container or bag.
- Freeze up to 3 months for best flavor.
To Reheat
- For individual peppers: Microwave for 2–3 minutes.
- For larger portions: Place in a 350°F oven, covered, for 15–20 minutes.
- Add a splash of water to prevent drying out while reheating.
Variations and Serving Ideas
You can use this recipe as a template for endless creative versions:
- Protein Swaps: Try shredded chicken, ground beef, or vegan meat.
- Grain Options: Substitute cooked white rice, quinoa, or even bulgur.
- Bean Choices: Pinto, kidney, or refried beans add different textures.
- Toppings Galore: Finish with salsa verde, hot sauce, or crushed tortilla chips for crunch.
- Low-Carb: Use riced cauliflower in place of rice for fewer carbs and extra veggies.
For a party platter, slice peppers into thirds and serve as an appetizer with plenty of toppings on the side.
Frequently Asked Questions
Can I make taco stuffed peppers vegetarian?
Yes—double the black beans, corn, or add plant-based crumbles. The dish remains hearty without meat.
How do I prevent watery peppers?
Drain canned ingredients and any liquid from baked peppers before filling. Bake uncovered for the last 10 minutes to evaporate excess moisture.
What’s the best way to meal prep them?
Stuff and refrigerate peppers up to 24 hours before baking, or freeze unbaked for up to 3 months.
Taco stuffed peppers are easy to make from scratch and flexible enough for any diet or occasion. They respect classic taco flavors while delivering extra nutrition in every bite. The next time you’re ready to shake up dinner or prep a batch for later, this recipe will quickly become a regular in your kitchen rotation.
Enjoy experimenting with different variations and toppings—and turn your favorite taco fillings into a new family favorite.
Taco Stuffed Peppers
These taco stuffed peppers are an easy, satisfying meal. The combination of ground turkey, corn, beans, rice, and cheese is always a hit.
Ingredients
- 1 1/2 cups shredded Mexican blend cheese, divided
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 cup frozen corn kernels
- 1 1/2 cups cooked brown rice
- 1 pound lean ground turkey
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chiles, drained
- Optional toppings: chopped cilantro, salsa, sour cream, sliced avocado
- 1 tablespoon olive oil
- 1 packet (1 oz) taco seasoning
- 4 large bell peppers, any color, halved lengthwise and seeded
Instructions
- Preheat the oven to 375°F. Place the halved bell peppers cut side-up in a 9x13-inch baking dish. Bake for 15 to 20 minutes, until slightly softened. Remove from the oven and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the ground turkey and cook until browned, breaking it up with a wooden spoon, about 5-7 minutes. Drain any excess grease.
- Add the onion and garlic to the skillet. Cook until softened, about 3-5 minutes. Stir in the taco seasoning.
- Add the black beans, diced tomatoes, corn, cooked rice, and 1 cup of the shredded cheese to the skillet. Stir until well combined.
- Spoon the turkey and rice mixture evenly into each bell pepper half. Top with the remaining 1/2 cup shredded cheese.
- Cover the baking dish with foil and bake for 30 minutes. Uncover and bake for an additional 10 minutes, until the peppers are tender and the cheese is melted and bubbly.
- Serve the stuffed peppers hot, garnished with your favorite taco toppings like chopped cilantro, salsa, sour cream, and avocado slices. Enjoy!